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Ingredients
Serves: 2

30g butter

1 clove garlic, crushed

200g crayfish tails

1 teaspoon chopped fresh parsley

4 slices fresh granary bread

1 avocado, stone removed and mashed

4 to 6 sprigs of watercress

Lemon Mayonnaise

2 egg yolks

1/4 teaspoon salt

1/4 teaspoon Dijon mustard

150ml grapeseed or sunflower oil

150ml olive oil

lemon juice to taste

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MethodPrep:20min › Cook:10min › Ready in:30min

To make the lemon mayo:

Whisk egg yolks, salt and mustard together in a heavy bowl. Start adding the grapeseed oil drop by drop while you continue to whisk. As the mixture thickens add the oil in a steady stream. Continue to whisk in the olive oil and add lemon juice to taste. If the mayonnaise thickens too much, thin it with a little hot water. Adjust lemon juice and seasoning. Keep refrigerated and use within a few days.

For crayfish sandwich filling:

Melt butter in frying pan and sauté garlic. Add crayfish and cook until the meat whitens then add the chopped parsley and remove pan from heat.

To assemble:

Make up two large sandwiches with the sliced bread, generous dollops of lemon mayonnaise, a couple of sprigs of watercress, mashed avocado and the still warm crayfish mixture.

Shortcut

Instead of making the lemon mayonnaise from scratch, add a squeeze of lemon juice and a pinch of freshly grated lemon zest to shop-bought mayonnaise.